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1.25 lb chicken livers
2 large onions
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration
Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.
Grate the liver and onions together, then add eggs, flour, and whip together.
Fry thin pancakes of equal size out of this mix. You should have enough for 12 from these ingredients.
Separately, peel potatoes and carrots, wash, and cut into julienne cuts. Peel the onions, and cut them into small cubes.
Stir-fry the potatoes, carrots, and onions separately.
Then, assemble the pie:
Put the liver pancake on a flat dish, put a thin layer of fried onions over it, sprinkle with Mayo, put the next liver pancake over this, then a layer of fried carrots, sprinkle with Mayo, then put the next liver pancake over this, a layer of fried potatoes, and sprinkle with Mayo...
Continue until you run out of all ingredients.
Sprinkle with Mayo; decorate with boiled or canned green peas and pieces of hard-boiled eggs.
Let sit in a room temperature for 3-4 hours, cut, and serve.